Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden pan-fried Vietnamese egg rolls stuffed with savory pork and vegetables, served with a tangy sweet chili dipping sauce. This Vietnamese-inspired recipe, ready in about 45 minutes, turns ground pork, carrot, shiitake mushrooms into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound ground pork
• 1 medium, shredded carrot
• 1/2 cup chopped shiitake mushrooms
• 1/2 cup soaked and chopped glass noodles
• 3, thinly sliced green onions
• 3, minced garlic cloves
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 20 sheets egg roll wrappers
• for frying, about 3 cups vegetable oil
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1/4 cup water
• 1/2 teaspoon red chili flakes
• 1, minced garlic clove (for sauce)
• 1 tablespoon lime juice

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Instructions

1. Step 1: In a large bowl, combine 1 pound ground pork, 1 medium shredded carrot, 1/2 cup chopped shiitake mushrooms, 1/2 cup soaked and chopped glass noodles, 3 thinly sliced green onions, 3 minced garlic cloves, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1/2 teaspoon black pepper. Mix well.
2. Step 2: Lay out 1 egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the pork mixture near the corner closest to you. Fold the corner over the filling, fold in the left and right corners, then roll tightly toward the top corner. Seal edges with a little water. Repeat with remaining wrappers and filling.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry egg rolls in batches, turning occasionally, for 4-5 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: For dipping sauce, combine 1/4 cup rice vinegar, 3 tablespoons sugar, 1/4 cup water, 1/2 teaspoon red chili flakes, 1 minced garlic clove, and 1 tablespoon lime juice in a small saucepan. Bring to a simmer over medium heat until sugar dissolves and sauce thickens slightly, about 3 minutes. Cool before serving.
5. Step 5: Serve hot egg rolls with sweet chili dipping sauce on the side.